Looking for a delicious, hearty, and quick Instant Pot chili recipe? Cooking chili in an Instant Pot is a game-changer—it locks in flavors, tenderizes the meat, and delivers a rich, satisfying dish in a fraction of the time compared to traditional stovetop methods.
Whether you’re a busy parent, meal prepper, or just craving a cozy bowl of chili, this guide will walk you through how to make Instant Pot chili perfectly while avoiding common mistakes like burning.
Looking for more Instant Pot dinner ideas? Check out this mouthwatering Instant Pot Mississippi Pot Roast, a flavorful and tender meal that pairs perfectly with this chili!
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Table of Contents
Why You Should Make Chili in an Instant Pot
Traditional chili recipes often require slow cooking for hours to allow flavors to meld. But with an Instant Pot, you can achieve the same depth of flavor in under 45 minutes!
Here’s why cooking chili in an Instant Pot is the best method:
🔥 Faster Cooking Time – No need for hours of slow simmering.
🔥 Bold, Intensified Flavor – Pressure cooking locks in the spices.
🔥 Tender, Juicy Meat – The pressure breaks down fibers, making meat ultra-soft.
🔥 Minimal Cleanup – Everything cooks in a single pot!
Is Chili Good in the Instant Pot?
Absolutely! Instant Pot chili has a deep, well-developed flavor, just like slow-simmered chili. Since the pressure cooking process prevents excessive evaporation, it results in a thicker, heartier consistency without drying out the ingredients.
Essential Ingredients for the Best Instant Pot Chili
A classic Instant Pot chili requires just a handful of ingredients to achieve that rich, bold flavor.
What Are the 5 Essential Ingredients in Instant Pot Chili?
- Ground Beef (or Turkey) – The protein base for a rich, meaty texture.
- Canned Diced Tomatoes – Adds depth, acidity, and natural sweetness.
- Beans (Kidney or Black Beans) – Provides fiber and texture.
- Chili Seasoning Mix – A blend of cumin, chili powder, garlic powder, and paprika.
- Onions & Garlic – The aromatic base for added flavor.
Optional Add-ins for Extra Flavor:
- Bell Peppers – Adds a touch of sweetness.
- Corn – Balances the spice with natural sweetness.
- Cocoa Powder – Adds deep, smoky undertones.
- Jalapeños – Perfect for spice lovers!
How to Make Instant Pot Chili Without Burning It
One of the biggest mistakes when making Instant Pot chili is getting the dreaded burn notice. Here’s how to avoid that issue and make a perfect batch every time.
Step 1: Sauté the Ingredients
- Turn on Sauté mode and add 1 tbsp oil.
- Brown 1 lb ground beef (or turkey) for 5 minutes.
- Add 1 chopped onion and 3 minced garlic cloves.
- Cook until the onions are soft (about 2 minutes).
Step 2: Deglaze the Pot (Prevents Burning!)
- Pour in ½ cup broth or water.
- Use a wooden spoon to scrape off any bits stuck to the bottom.
- This prevents the burn notice during pressure cooking.
Step 3: Add Ingredients in the Right Order
- Stir in chili seasoning and beans.
- Pour canned diced tomatoes and tomato sauce on top.
- DO NOT stir after adding tomatoes – this prevents burning.
Step 4: Pressure Cook the Chili
- Close the lid and set the valve to Sealing.
- Select “Chili” mode (or Manual High Pressure for 18 minutes).
- Let it naturally release pressure for 10 minutes, then quick release.
How Does the Chili Setting Work on Instant Pot?
The Chili setting is a pre-programmed function that:
✔ Uses low-pressure cooking to prevent burning.
✔ Simulates a slow-simmering effect in a shorter time.
✔ Adjusts cooking time based on the liquid content.
Don’t have a Chili Button? No problem! Use Manual Pressure Cook at High Pressure for 18-20 minutes.
Expert Tips for the Best Instant Pot Chili
How to Prevent the Instant Pot Burn Notice
- Never stir in tomatoes before pressure cooking – Keep them layered on top.
- Always deglaze the pot after sautéing – Add liquid and scrape the bottom.
- Ensure there’s enough liquid – At least 1 cup of broth is necessary.
How to Thicken Instant Pot Chili
- Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Let the chili simmer on Sauté mode for 5 minutes after cooking.
What Foods Should Not Be Cooked in an Instant Pot?
While the Instant Pot is incredibly versatile, some foods don’t cook well under pressure:
🚫 Dairy-Based Soups – Milk and cream can curdle.
🚫 Pasta Without Enough Liquid – Can become clumpy.
🚫 Crispy Foods – An Instant Pot can’t replicate deep frying.
Why Did My Chili Burn in the Instant Pot?
The most common Instant Pot burn causes include:
Skipping deglazing – Stuck-on bits trigger the burn notice.
Not enough liquid – Instant Pots need liquid to create pressure.
Stirring tomatoes and beans – Keep them layered on top.
How to Store and Reheat Instant Pot Chili
Once you’ve made a delicious batch of Instant Pot chili, you might have leftovers. The good news? Chili tastes even better the next day! The flavors continue to meld, creating an even deeper, richer taste over time.
How to Store Instant Pot Chili
Refrigeration:
- Let the chili cool to room temperature before storing.
- Transfer to an airtight container and refrigerate for up to 4 days.
Freezing:
- Cool the chili completely.
- Portion it into freezer-safe bags or containers.
- Store in the freezer for up to 3 months.
How to Reheat Instant Pot Chili
On the Stovetop:
- Place the chili in a pot over medium heat.
- Add a splash of broth or water to prevent it from drying out.
- Stir occasionally until heated through (about 5-7 minutes).
In the Microwave:
- Place chili in a microwave-safe bowl.
- Cover and heat in 30-second intervals, stirring between each.
Using the Instant Pot:
- Use the Sauté mode and stir until warmed through.
- If frozen, add ¼ cup broth and heat on Slow Cook mode until warm.
Leftovers? You can repurpose your chili by serving it over Carne Asada Fries for an indulgent Tex-Mex twist!
The Best Toppings for Instant Pot Chili
Chili is great on its own, but adding toppings can take it to the next level! Here are some delicious topping ideas:
🥑 Sliced Avocado – Adds creaminess and healthy fats.
🧀 Shredded Cheese – Cheddar, Monterey Jack, or Pepper Jack.
🌿 Fresh Cilantro or Green Onions – Brightens up the flavors.
🧄 Sour Cream or Greek Yogurt – Balances out the heat.
🌶️ Jalapeño Slices – Perfect if you like extra spice.
🥣 Crushed Tortilla Chips or Cornbread – Adds crunch!
FAQ About Instant Pot Chili
Can I use frozen vegetables?
Yes, frozen veggies work perfectly and can even save you prep time.
How long will leftovers last?
Store in an airtight container in the fridge for up to 4 days.
Can I make this recipe in a slow cooker?
Absolutely! Cook on low for 6–8 hours or high for 3–4 hours.
What can I do with leftover chili?
Use it as a topping for baked potatoes, nachos, or even chili mac and cheese.
